Perfect Ribeye with Garlic Herb Butter
Back to Ribeye & Strip Steaks
Last updated
- Prep
- 15 min
- Cook
- 5 hours
- Total
- 5 hr 25 min
- Yield
- 2 servings
Main Courseribeyesteakhousegarlic butterspecial occasion
Ingredients
- 2 thawed, intact, untenderized, uninjected ribeye steaks that meet the recommendation conditions
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 4 sprigs fresh thyme, divided
- 4 cloves garlic, smashed and divided
- 2 tbsp avocado or grapeseed oil
- 4 tbsp unsalted butter, softened and divided
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp finely grated lemon zest
- Flaky salt, for serving
Method
Prepare
- Confirm that both steaks are thawed, refrigerator-cold, intact, untenderized, uninjected, and within the thickness range shown above.
- Season the steaks with the kosher salt and black pepper.
- Place each steak in its own food-safe pouch with one thyme sprig and one smashed garlic clove. Seal without folding, stacking, or letting the steaks overlap.
Cook
- Set the water bath to 131°F.
- Cook for 5 hours for more than 1 1/8 inches and up to 1 1/2 inches thick.
- Mix 2 tablespoons of the softened butter with the parsley, chives, and lemon zest. Keep the compound butter ready for serving.
Finish
- Use clean utensils to remove the steaks and keep them away from every raw-beef contact surface. Pat the meat and fat caps completely dry.
- Heat a cast-iron or carbon-steel skillet until smoking, add the oil, and brown the steaks for 45 to 60 sec per side.
- Add the remaining butter, thyme, and garlic. Tilt the pan and baste for about 30 sec.
- Transfer the steaks to a clean board and rest them only briefly.
Serve
- Top with the garlic-herb butter, slice across the grain if desired, finish with flaky salt, and serve immediately.
Want another texture or thickness?
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